There are so many keto desserts you can make, but these almond flour blackberry muffins are definitely one of the best.
These delicious, low carb muffins are the perfect treat for breakfast, snack time, or even dessert. They are super easy to make, and they are full of healthy ingredients.
The almond flour gives them a unique texture and a delicious nutty flavor. The blackberries add a burst of sweetness, making them irresistible.
So, what are you waiting for? Try making these keto blackberry muffins and you won’t be disappointed.
You can make them in advance, so they’re great for busy mornings or for when you’re in need of a quick and easy snack.
Why You Should Try This Recipe
– These blackberry keto muffins taste amazing! This is a really good recipe if you’re looking for something that’s low in carbs, but still full of flavor.
– These almond flour blackberry muffins are perfect for anyone following a low carb or keto diet.
– Very easy to make.
👨🍳 Almond Flour Blackberry Muffins Ingredients
To make these blackberry keto muffins you will need:
- 5.3oz (155g) Almond Flour
- 3 large Eggs
- 5oz (145g) Blackberries
- 4.2oz (120g) Cream Cheese
- 2.1oz (60g) Granulated Sweetener (Erythritol)
- 1 Lemon – Grated Zest
- 2 1/2 tablespoons Coconut Flour
- 1 1/2 teaspoon Baking Powder
- 1 1/4 tablespoons Lemon Juice
- 3/4 teaspoon Pure Vanilla Extract
⭐ Making Keto Blackberry Muffins
These almond flour blackberry muffins are so easy and fun to make. Follow these simple steps:
Step 1
Start by preheating your oven to 350F (175C). Then, blend the eggs for a few minutes. They should increase in volume.
Step 2
Add the cream cheese, lemon zest, lemon juice, and pure vanilla extract. Blend everything together.
Step 3
Add the almond flour, sweetener, and baking powder. Blend until well combined. Allow the batter to sit for at least 10 minutes.
Step 4
Fill paper muffin caps with the batter (6 to 8 cups). Then, add the blueberries on top. I also added some into the batter – it really makes the muffins taste better.
Step 5
Bake for 20-25 minutes. You can use the good old toothpick test to make sure it is ready: Stick a toothpick in the center and when it comes out without any batter on it, it is done. The top should be a light brown color.
Enjoy these almond flour blackberry muffins!
 |
|
|
More Keto Muffins
There are hundreds of great keto muffin recipes online. I tried many of them and created my own versions, which are low-carb, sugar-free, and delicious.
On KetoAndEat you can find many of them. Here are a few of my favorite recipes:
Almond Flour
To make these tasty keto blackberry muffins I used almond flour. In my opinion- it’s the perfect base for making any low-carb muffin.
Almond flour is a healthier alternative to regular flour. It is low in carbs, and there are hundreds of keto recipes out there that use it. Plus it has a nutty flavor that pairs perfectly with blackberries.
Cream Cheese
The cream cheese adds a tangy flavor and a rich texture to almond flour blackberry muffins. To make these muffins even more speical, try adding a cream cheese frosting.
Granulated Sweetener
I used Erythritol to sweeten these sugar free blackberry muffins. Erythritol is a natural, zero-calorie sweetener, making it a great choice for a low carb, low sugar diet.
You can use other granulated sweeteners like monk fruit, and stevia.
Blackberries
You can use fresh or frozen blackberries when making these muffins. I used fresh ones, but there is no difference between the two in terms of taste and texture (once baked).
Carbs
Each muffin contains 3.5g of net carbs. It’s not the lowest carb muffin out there, but it’s still a great keto friendly choice.
A muffin or two can definitely fit into a low carb or keto diet. Just make sure to count the carbs when you’re tracking your macros.
I hope you liked my low carb blackberry muffins recipe. It’s a great way to get a sweet treat without all the added sugar.
These muffins are made with almond flour and they taste delicious. They are moist and fluffy and the berries add a nice tartness to the flavor.
I’m sure you won’t be able to resist the temptation to eat the whole batch in one sitting.
Enjoy, and let me know if you have any questions. Happy baking!
- 5.3 oz Almond Flour (155g)
- 3 large Eggs
- 5 oz Blackberries (145g)
- 4.2 oz Cream Cheese (120g)
- 2.1 oz Granulated Sweetener (Erythritol) (60g)
- 1 Lemon – Grated Zest
- 2 1/2 tablespoons Coconut Flour
- 1 1/2 teaspoon Baking Powder
- 1 1/4 tablespoons Lemon Juice
- 3/4 teaspoon Pure Vanilla Extract
- Preheat your oven to 350F (175C). Then, blend the eggs for a few minutes. They will increase in volume.
- Add the cream cheese, lemon zest, lemon juice, and pure vanilla extract. Blend everything together.
- Add the almond flour, sweetener, and baking powder. Blend until well combined. Allow the batter to sit for at least 10 minutes.
- Fill paper muffin caps with the batter (6 - 8 cups). Then, add the blueberries on top. I also added some into the batter – it really makes the muffins taste better.
- Bake for about 20-25 minutes. You can use the good old toothpick test to make sure it is ready: Stick a toothpick in the center and when it comes out without any batter on it, it is done. The top should be a light brown color.
Comment below and let me know what you think of this recipe.
